Mac and Cheese Carbonara

This delicious Mac and Cheese Carbonara is a creamy and comforting dish that’s quick and easy to make. With the perfect blend of rich cheeses and crispy pancetta, it’s a satisfying meal that’s sure to please everyone. You can easily adjust the ingredients to suit your taste, making this recipe a versatile favorite!

Ingredients Needed:

• 1 tablespoon olive oil
• 1-inch thick piece of pancetta, cut into small dice
• 3 cloves garlic, finely chopped
• 3 tablespoons all-purpose flour
• 6 to 7 cups whole milk, heated
• 4 large egg yolks, lightly whisked
• 2 teaspoons finely chopped fresh thyme leaves
• 1 teaspoon cayenne pepper
• 2 cups freshly grated Asiago cheese, plus more for the top
• 1 1/2 cups Irish white Cheddar, plus more for the top
• 1 1/2 cups Mountain Valley Cheddar, plus more for the top
• 1 cup grated Fontina cheese, plus more for the top
• 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
• Salt and freshly ground black pepper
• 1 pound elbow macaroni, cooked just under al dente
• 1/2 cup coarsely chopped flat-leaf parsley

How To Make Mac and Cheese Carbonara?

1. Preheat oven to 180°C and butter a 3-quart baking dish.
2. Cook pancetta: Heat oil in a pan, cook pancetta until brown. Remove and set aside.
3. Cook garlic: In the same pan, cook garlic until golden.
4. Make sauce: Stir in flour, then add hot milk. Cook until thick.
5. Add eggs and cheese: Whisk in egg yolks, then add thyme, cayenne, and all cheeses. Stir until melted. Season with salt and pepper.
6. Combine pasta: Mix cooked macaroni, pancetta, parsley, and cheese sauce.
7. Bake: Pour into the baking dish, top with more cheese, and bake for 12-15 minutes until golden.
8. Rest and serve: Let rest for 10 minutes before serving.

Recipe Tips:

• Cook the macaroni just under al dente: This ensures the pasta doesn’t get too soft when baked in the oven.
• Use hot milk: Heating the milk before adding it helps the sauce thicken faster and prevents clumping.
• Add cheese gradually: Stir in the cheese slowly to ensure it melts evenly into the sauce.
• Adjust sauce thickness: If the sauce is too thick, add extra milk a little at a time until it reaches your desired consistency.
• Let it rest before serving: Allow the mac and cheese to rest for 10 minutes after baking to help it set and make it easier to serve.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftovers cool to room temperature. Then, put them in an airtight container and store them in the fridge for up to 3 days.
• Freeze: Freeze the mac and cheese for up to 2 months.
• Reheat: Heat in a pan on low, stirring often. Add a little milk if needed to keep it moist.

Nutrition Facts:

• Calories: 736 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 1,200mg
• Potassium: 400mg
• Total Carbohydrate: 76g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 31g

Try More Bobby Flay Recipes:

• Bobby Flay Lobster Mac And Cheese Recipe
• Bobby Flay Mac And Cheese Recipe​
• Bobby Flay Crock Pot Mac And Cheese​
• Bobby Flay’s Slow Cooker Mac And Cheese

Mac and Cheese Carbonara

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: M Mac and Cheese Carbonara

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:736 kcal Best Season:Suitable throughout the year

Description

This delicious Mac and Cheese Carbonara is a creamy and comforting dish that’s quick and easy to make. With the perfect blend of rich cheeses and crispy pancetta, it’s a satisfying meal that’s sure to please everyone. You can easily adjust the ingredients to suit your taste, making this recipe a versatile favorite!

Ingredients

• 1 tablespoon olive oil
• 1-inch thick piece of pancetta, cut into small dice
• 3 cloves garlic, finely chopped
• 3 tablespoons all-purpose flour
• 6 to 7 cups whole milk, heated
• 4 large egg yolks, lightly whisked
• 2 teaspoons finely chopped fresh thyme leaves
• 1 teaspoon cayenne pepper
• 2 cups freshly grated Asiago cheese, plus more for the top
• 1 1/2 cups Irish white Cheddar, plus more for the top
• 1 1/2 cups Mountain Valley Cheddar, plus more for the top
• 1 cup grated Fontina cheese, plus more for the top
• 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
• Salt and freshly ground black pepper
• 1 pound elbow macaroni, cooked just under al dente
• 1/2 cup coarsely chopped flat-leaf parsley

Instructions

1. Preheat oven to 180°C and butter a 3-quart baking dish.
2. Cook pancetta: Heat oil in a pan, cook pancetta until brown. Remove and set aside.
3. Cook garlic: In the same pan, cook garlic until golden.
4. Make sauce: Stir in flour, then add hot milk. Cook until thick.
5. Add eggs and cheese: Whisk in egg yolks, then add thyme, cayenne, and all cheeses. Stir until melted. Season with salt and pepper.
6. Combine pasta: Mix cooked macaroni, pancetta, parsley, and cheese sauce.
7. Bake: Pour into the baking dish, top with more cheese, and bake for 12-15 minutes until golden.
8. Rest and serve: Let rest for 10 minutes before serving.

Notes

• Cook the macaroni just under al dente: This ensures the pasta doesn’t get too soft when baked in the oven.
• Use hot milk: Heating the milk before adding it helps the sauce thicken faster and prevents clumping.
• Add cheese gradually: Stir in the cheese slowly to ensure it melts evenly into the sauce.
• Adjust sauce thickness: If the sauce is too thick, add extra milk a little at a time until it reaches your desired consistency.
• Let it rest before serving: Allow the mac and cheese to rest for 10 minutes after baking to help it set and make it easier to serve.

Keywords:Mac and Cheese Carbonara